 day. I'm making Chris a quick lunch. He was out on the water this morning and his boat broke down so he's had a long ordeal trying to get back and he's finally almost back to his truck so I thought I'd surprise him with something good to eat when he got here because we have to drive to Yule after he has a shower and get stressed to take the boat in to get it fixed. So I just happened to have some ready rocks. Now you probably think I can't believe you're using something like that. It's great to have stuff like this on hand for lunches, okay? So I've got beans, pinto beans, I've got rice, I've got burrito shells, fresh chicken that we're going to fry up and slice and put in. I'm making a burrito. I've got some tomato, onion, fajita seasoning which is my favorite and I've got some cilantro paste. I've never used it. This would be my first time using it because I thought it would be easier to keep in the refrigerator than the fresh cilantro because it don't last long and we're going to get started. I'm going to show you what I'm going to do right quick. First thing we're going to do is let me try to get the same term so that y'all can see better. The first thing we're going to do is open the ready rice, put it in our pot. This is just Uncle Ben's or Ben's ready rice jasmine. You can buy any kind, but it makes cooking a snap when you're wanting something quick. Now we're going to pop open these beans and pour them in there with the rice, okay? And that's going to help fill our burrito shell up with something besides kicking. Now I'm going to add a little bit of this in there just because I don't know what it's going to taste like but I think it will be good. So we'll put a little bit of that in there. This is a cilantro paste. I know this is backwards y'all because I'm live but it's something that I decided to try. We're going to put in some of my favorite fajita seasoning. I love fajita seasoning more than I like. Let me take this off and grab more. More than I like taco seasoning. My seasonings because of the humidity down here in Georgia always want to clump up and stick together. Alright so there's some fajita seasoning and you know what I'm going to do just for fun. I'm going to chop up half this tomato and put it in there. We're using a right enough tomato knife and we're finally getting a little okra out of our garden. I'm super excited to finally have some fresh okra. I don't have quite enough to fry yet but in the next couple of days I will and so that's exciting. I'm just going to put this in there for flavor and for some juice because that rice is not real juicy and you know why it wouldn't hurt for the onion and I would it. What's doing? While we're at it I keep this in a bunch of foil in the refrigerator so that it doesn't smell up the refrigerator and it works good. Come here onion. Lord can't get it out. Chris wrapped it the last time and buddy he wrapped it. Okay I just need a little bit. Here we go with this. It always wants to lift it on the knife. I'll just chop it the best I can. Somebody said one day that they wouldn't gonna watch me anymore after they've seen my knife skills and I thought Lord well I'm not a chef. I'm just a home cook and I think I do pretty good considering. So what I'll probably do is save a little bit of this fresh for the burrito and then put some of this in our beans just let it simmer in there a little bit with that rest of those ingredients I'm thinking it'd be good don't you. It's gonna be delicious and it's so simple and easy. Now the next thing we're gonna do is we're gonna take our chicken and I am going to butterfly it so that it cooks quicker. So you just want to kind of split it down the middle make like a almost like a heart-looking piece so that when you fry it it's all about the same thickness and it's gonna get done quicker. Now I'll wash I'm gonna use my other hand and move this camera and bring y'all over here with me and talk about what I watched last night on TV. I watched something on Netflix last night I don't know if y'all seen it or not but it says poisoned or something like that and it talks about our food and it talks about salmonella and food board diseases and oh my goodness I was shocked at what I saw so if you have Netflix I suggest you watch it today or the next time you can. It was really good and I enjoyed it and I learned a few things on it. I learned that I'm not buying romaine lettuce anymore I could tell you that okay but let's get over here and start cooking. So what we're gonna do let's see where I'm gonna put y'all is I gotta turn my light on so y'all can see and we're going to put this back here in the back let's turn it on. You see only I didn't turn on and get preheated this one back here okay this one is preheated just for the burrito shells on a super low and then this one over here is hot and ready for our chicken. So we'll do our chicken right quick let's get y'all all the way back. So all I'm gonna do is put a little olive oil in here use my meat hook grab my chicken I'm gonna season it once it's in here get a little lid over it right quick and we're gonna reach down here and get me some seasoning that I want to put on there because I want something besides just not the easiest seasoning. I want it to be really good. So I think I'm gonna use my chili lime okay I like it a lot. No it's not gonna take that this long. That long to cook. It's twelve oh one. That little water in it and you hear it. Once you calm down a little bit. So there's some of that. We're gonna cook this chicken sorry y'all we're gonna cook this chicken a couple minutes and then we'll flip it. But now if we cover it it's gonna get done quicker on the inside. So I think what I'll do is change locations with it and let's keep this up right quick. I'm gonna put that chicken on the back eye and put a lid on it and it's not that interesting on the back eye for the lid on it. So let's get something stirred this up. We could put a little chili lime in this too. I don't know if I've got it. I bet I do have a lemon or a lime in the refrigerator. I bet I do. But you want it to taste good. So add a lot of stuff to it. This is not a taco seasoning fan. I don't know I guess because I grew up eating it so it's just boring to me. So I like to use these other seasonings in my food. It's a little different than what mama did. So this is gonna be on the inside of the burrito. Alright we're gonna try it again and I'm gonna flip this over. It's smoking hot. Y'all look how pretty it is. So let me put this around so y'all can see it good. I'm looking y'all. Here it is right here. Look how pretty it is. So pretty. Okay so now I'm gonna put the lid on it again. Now with that seasoning on that side it's gonna get a lot browner but we want it to be brown and I don't even care if it's a little bit blackened. We're gonna hop over here and get our other stuff ready. Well that's finishing up. So we'll have a burrito shell. Let me put my onion up. Chris has that wrapped in heavy duty foil. He was serious. Alright we got us an avocado. We're gonna open it up real quick. If it's good and ripe and it's at the perfect right unless you should be able to just squeeze it and that middle part just fall right out. Like that. Because lots of times if you try to put a knife in it and twist it then it's kind of hard to get the knife out of it and to me it's a little bit dangerous. I can't help but think that. Okay. I've got some of this fresco crumbling cheese and it's about to go out of date so we're using it today too. Since it's going out of date I'm just gonna slice through it with my tomato knife. And we're gonna put this on our burrito. Okay. So let's slice these up and get them ready while our chicken cooks. Y'all tell me how your day's going. Chris did not have a good day. His boat's torn up. He's on his way home. I'm sure he's sad. That means he will be with me for a few days because he won't be able to get out of my boat. So I will have company, my husband's company. I bet he goes to Savannah and does another video for y'all while he's out of a boat. Alright there's our avocado. We got onion. Let's chop up the tomato. We need to go flip our chicken before I mess something up. Let's get our tails over there and get it done. Now I do cook my chicken up high. I cook my fish on high. I cook a lot of stuff on high. That's how I like food. This chicken should be done. But I'll leave it on that side for just a minute. I'm gonna turn off the eye. I'm gonna turn off the back eye. And so the only eye that's gonna be on now is this front eye. We're gonna let this chicken rest about five minutes before we slice it for our burritos. So while we're doing that, I'm gonna finish chopping up my tomato and then chop up some of this cheese. It says it's crumbling cheese. I bought this the other day because I was gonna make that. I don't know if y'all seen it or not, but I made that Mexican corn. And I couldn't find the right cheese. Well then I found the right cheese and so I had this left in the refrigerator. It's something I don't ever buy. It says it crumbles. I don't know. Let's see if it does really. Yeah, it does. So we'll use this crumbling cheese on it. There you have it, crumbling cheese. You can use this on that corn, too, if you're making the Mexican corn. And that's probably enough cheese for me and Chris. He's not a big cheese eater. Alright, so there's our extras. I guess you'd call them. Let me wash my hands, y'all. I'm gonna scoop this stuff over and I'm actually gonna chop my chicken on this same cut and board. It's done. I'm gonna chop it right here. Let's get it and let it rest right there for a minute. But it has been in the pan for a little bit resting and I think we could go ahead and start slicing into it. You do want your chicken to rest a minute so that it stays juicy before you slice into it. But I think I'm gonna get a different knife to slice it with and throw away some of my mess while I'm at it. Grabbing what's handy or I'll slice it with this one. So I'm just gonna slice it out of diagonal. And remember we had the lid on this chicken so it's definitely done. It's probably a little over cooked to tell you the truth. But that's alright. It's gonna be good in our burrito. Now that's not on that show. They had the main companies that sell chicken. And I'm gonna tell you my favorite ones. And then y'all can let me know if you haven't tried them and then if you turn around and try them, what you think about them. So let me get this sliced up though. It's a hard thing if you let it sit out and rest. It also continues to cook a little bit because it's so dog on hot. Now let me show y'all this. There's our beans back there and our rice. Well that was easy, wasn't it? And then here's our preheated skillet. And I have a sign. Where did I put it? It was hanging right here. Where did I put that little sign? Anyway, poultry's supposed to get cooked. Let me turn this around and tell y'all. Poultry's supposed to cook to 165 degrees. When I started this show I didn't have a clue. I just cooked the hound out of it like mom and dad. But anyway now I try to cook it a little bit less just so it's a little bit juicier. But you still gotta make sure you cook it enough. So most of my recipes I tell you how thick it needs to be and how long you need to cook it first side. And this rice is sticking to the bottom. I gotta get it off the... Let me take it over here for Prius. We'll go ahead and make me one, y'all. We need to get out some sour cream, but we'll go ahead and make me a burrito. And then he should be here any second. So I'm gonna take a burrito shell out of this. Oh, there it comes. There it comes, y'all. Give him some cheer because he's had a really hard day, haven't you, Prius? No. I'm gonna say hello. I'm making you a burrito. I told them I was making you something special since your day was so long. Let me give y'all a kiss. Yeah, kiss. What? Oh, I was looking for sour cream. I'm just standing here wondering what in the world I'm doing. Alright, so we're gonna make a burrito right quick. Y'all ready? Here we go. I got everything over here. I guess I'm gonna have to bring my burrito shell over here and make it. That's alright. Let's make a swan. Here's my burrito shell. Beans and rice. Some chicken. This'll be a big one. A few onions, some crumbling cheese, some fresh avocado. And I'm gonna go ahead and put the sour cream on it. Why not? Where's my sour cream? I'm making a mess. Here, here it is. We're gonna go over here. Let it get warm and wrap it up. I just move y'all around everywhere. So, it's already pretty warm. So when you wrap a burrito, it's pretty warm. You're just gonna, I've got it so that'll go big. I can't hardly get it in the burrito shell, but you try to flip the bottom up, grab it, push it together and turn it. Okay, let's get it on a plate. Oh, you know what? I've got some enchilada sauce in here in the pantry. Let's go look at my crazy pantry. It's not in the best of state. But let's see if we can find some sauce to go on the top. Now, I know I got some salsa, but what we're looking for is sauce. You can tell how I got all my meat over here. There's some red enchilada sauce right there. Refried beans. I keep my beans on this side. I'm running low on mixed vegetables, carrots. I can tell when I'm running low on the way I've got my pantry done. And there's my broths. You can see I've only got one chicken because I make my own chicken most of the time. So I don't keep a lot in here. Of course, I got me some Eagles, Table Syrup, mayonnaise, my beans. And then here you'll see my sauces and condiments. Somebody's saying I forgot the tomatoes. Okay, I'll put them on there. I'll put them on the top. You want some of this on there? On your burrito? No. You want salsa medium? It's got a lot of stuff in it already. Yes. Some of the green pepper. All right. So let's put it down on a plate, put your tomato on it, and then you can sprinkle it with this and try it for them. All right, y'all. Y'all are just going to watch Chris eat. How's that? He's going to sit right here at the bowl. Just come on over here. You want a can of Coke or something? See what we got. Yeah. There you go. Flip it upside down, but other way. There you go. All right, y'all. Chris likes this hot sauce. I don't think this is. All right. Get you some tomatoes. They want you to put tomatoes on it. What about avocados? I got avocados in it. I got sour cream in it. I got onions in it. I just forgot to put the tomatoes in it. There's rice and beans in it. There's lots of spice in it. You and I ain't just a beansie. No, I got chicken in there. I made you some chicken. So we're going to let him try it, y'all. See what he thinks about our concoction today. So you can tell if you get a bag of this rice that's already ready, how quick you can throw a lunch together. What do you think? Does it have plenty of flavor? I put a lot of fajita seasoning in it and I put a lot of chili lime. Has it got too much? No? All right. It's got a lot of flavor. It's delicious, ain't it? Delicious. Delicious. Y'all, it's delicious. So don't feel embarrassed to go to the grocery store and pick up some canned beans. After talking to the guy, I'm serious. Y'all need to go watch that show I was telling you about. About the food administrations and what they regulate. And to tell you the truth, eating canned vegetables is really safer than eating fresh vegetables from the grocery store. Okay? And then I got this ready-made rice because they do have to adhere to certain things. They don't have a lot of regulations, truly, for salmonella with chicken. So they sell chicken with salmonella. Period. That's why you gotta cook it. That's why you have to cook it. And they say it's up to the people that buy it to know how to cook it, okay? So that you don't get it. As long as you bring it to the right temperature, especially hamburger meat. And that cheap hamburger meat that you can buy, those pre-paggies and stuff out of the freezer. They can have up to, it's said, they can have a lot of different animals. Meat in them. So you gotta be careful what you buy. And make sure you cook it all the way, okay? Now steak and stuff like that, it's typically on the outside of the meat. And that's why ground beef is so dangerous. Because the ground beef, it's the outside that gets ground with all the inside. So then everything gets it. But with a steak or a roast, it's on the outside. So if you sear it and you get a good brown on it, it kills it, okay? That's why they serve steak burgers in restaurants. They don't serve ground beef. That's why they have the ground steak in a restaurant. And you can get it at a medium or a medium well or whatever. You know what I'm talking about. Anyway, y'all go watch that show on Netflix. It was really informative. I can guarantee you one thing. I won't be buying any more romaine lettuce. It seems to be one of the scariest ones. Spinach can be too. So that's it. Y'all have a wonderful day and we thank you for watching Collard Valley Cooks. Where we cook, like our mama's did. My mama didn't have a lot of this stuff, I'll be honest. She didn't have no crumbling cheese. She didn't have no... She would buy minute rice. My mama would buy minute rice. And we didn't grow up eating sour cream and avocados. We're so blessed today y'all. We have so much more that we're used to eating that we never got to have eating growing up. So y'all have a wonderful day. And come back and see us. Bye y'all, love ya.